Recipe of Tasty Tortilla de patata with courgette. Spanish omelette Cooking Basics for Newbies

Along with paella, the ubiquitous tortilla de patatas - is perhaps one of the best-known Spanish dishes. It is impossible to find a self-respecting tapas bar that does not feature tortilla in its repertoire. As delicious as it is versatile, this Spanish staple lends itself to countless variations according to personal taste. Spanish Omelette - Tortilla de Patata.

Tortilla de patata with courgette. Spanish omelette is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Tortilla de patata with courgette. Spanish omelette is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook tortilla de patata with courgette. spanish omelette using 6 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Tortilla de patata with courgette. Spanish omelette:

1. Make ready 3-4 medium sized potatoes finely sliced
2. Make ready 1 onion finely chopped
3. Take Salt
4. Take 4 eggs beaten
5. Prepare 1/2 litre olive oil (not extra virgin)
6. Get 1 / 2 courgette (optional)

Slide the omelette onto a plate and serve. Notes: I love eating tapas-style, and this tortilla de patatas recipe with courgette (zucchini to our American cousins) is easy and very tasty. Tortilla de patatas can be found in every Spanish home, cafe and restaurant and they all seem to have their own variation. For expats and Spain-lovers alike, this Spanish omelette recipe will not disappoint.

Steps to make Tortilla de patata with courgette. Spanish omelette:

1. Peel,wash and slice potatoes finely. Peel and chop the onions and mix together and add pinch of salt
2. Heat moderately the olive oil in a good nonstick frying pan (if you're new to turning the omelette use a small pan, I always do, it's easier)
3. Add potatoes and onion to oil and cook slowly turning so that they don't stick to bottom. If too hot the potatoes will fry instead, we need them to soften and crumble but not crisp if possible. When potatoes are halfway cooked I add courgettes but this is optional.
4. Once cooked get potatoes out of the oil with slotted spoon so that you can drain as much oil as possible.
5. Add them to eggs. It should be a sloppy mixture. Add a pinch of salt if needed
6. Remove oil from the pan and turn heat up so the pan is really hot. Make sure there's a bit of oil and add egg and potato mixture
7. Cook until slightly browned. You may need to turn heat down a bit so that it doesn't burn.
8. When one side cooked turn into a large enough plate to cover frying pan.
9. Return the omelette to pan, check the pan for oil as it may need a drop adding. And cook until other side golden.
10. Enjoy with green fried peppers and baguette bread. Ideal for picnics as it's as nice cold as freshly cooked.

Tortilla de patatas can be found in every Spanish home, cafe and restaurant and they all seem to have their own variation. For expats and Spain-lovers alike, this Spanish omelette recipe will not disappoint. It was created by my husband, a Spaniard living in the south of the United States, after realizing how cumbersome it is to make a tortilla de patata, and tiring of hearing my excuses as to why I did not want to make one for dinner. Spanish omelette can be prepared with lots of little add-ins like ham and cheese (jamón y queso), chorizo, and even bell peppers. That said, our version below is more of a classic version with eggs and potatoes - and sometimes simple is just the best!

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